Prairie Recipes

Prairie Recipes

This is an older recipe Lindsay might have known about since they used a persimmon to determine the severity of the coming winter.

Persimmon Bars

1 cup persimmon pureed                            1 ¾ cup flour

1 teaspoon baking soda                              1 teaspoon salt
1 egg                                                           1 teaspoon ground cinnamon
1 cup sugar                                                 1 teaspoon ground nutmeg
½ cup salad oil                                           ¼ teaspoon cloves
8 ounces chopped dates                              1 cup chopped walnuts or pecans
(about 1 ½ cups lightly packed)                  lemon glaze (recipe follows)

Prepare puree; measure out one cup and stir in baking soda and set aside. In a large bowl, lightly beat egg; then stir in sugar, oil and dates. In another bowl, stir together flour, cinnamon, nutmeg and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended. Add nuts. Spread batter evenly on a lightly greased and floured cookie sheet with a rim. Bake at 350 degrees for 25 minutes or until top is lightly browned, and a toothpick inserted in the center comes out clean. Let cool on a rack for five minutes. Prepare glaze and spread over the cookies. Let cool completely; then cut into bars. Store covered.

Lemon Glaze:
In a small bowl, stir together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Spread over cookies.

The following is a fifty-year-old recipe for snow ice cream.

Toni’s Snow Ice Cream
2 eggs, beaten                                             ½ teaspoon salt
2 cups milk                                                 3 teaspoons vanilla
1 ½ cups sugar                                           roaster pan of snow

Blend all of the ice cream ingredients with a mixer. Gradually add snow until the dessert is the desired consistency. Other flavorings may be added just like regular ice cream.